Mango Pulp Fruit Salad Recipe

Name: Mango Pulp Fruit Salad
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Fruit
Ingredients: 1/2 mango (around 100 g / 3.5 oz), cubed; 1/6 honeydew melon (around 220g / 8oz), deseeded and rind removed & cut into chunks; 4 strawberries (around 20 g / 0.75 oz), top and tailed and sliced into small chunks; 1/2 green or red apple (around 50g / 1.7oz), diced; (optional) few fresh mint leaves for serving; (optional) 1 tbsp low-fat natural yogurt, for drizzling; (optional) seeds, such as chia, for sprinkling

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This mango pulp fruit salad is the perfect wholesome yet sweet option when you want a light dessert, a healthy snack on a hot summer day, or even a nutritious breakfast to start the day right. You can get creative with the ingredients depending on what you have in, or your personal preferences.

Ingredients

This salad combines crisp green apple, sweet honeydew melon and vibrant strawberries. All the ingredients are cut into uniform pieces and then everything is bound in freshly made mango puree.

Optional extras you can use are natural yogurt to drizzle over, a few fresh mint leaves to garnish and some seeds to sprinkle on top. You can even use fresh or whipped cream or creme fraiche instead of the yogurt, for a more indulgent treat.

How do you prepare a mango?

For a lot of people, mangos are a bit of an enigma. The stone inside is pretty big and, when ripe, the flesh is very soft and almost scoopable. So how do you actually separate fruit and stone, without the flesh becoming a big piece of mush?

It’s actually a lot simpler than you might believe. Take a sharp knife and place the fruit so it is upright on a chopping board. Cut down the side of the fruit, around halfway between the centre and the edge of the fruit. If you hit the stone then remove the knife and move it outwards a little and try again until you can cut all the way down.

You should be left with a mango ‘cheek’. Using a small knife score the skin length and widthways, leaving a square-shaped pattern. Now you can gently push the middle of the mango (from the skin side) outwards, leaving you with small cubes you can simply slice off. Repeat on the opposite side of the fruit.

You will be left with two fleshy pieces of fruit on either side of the stone where you haven’t cut. It should be easy to slice these off as you can see where the stone is. Repeat with any flesh left on the top or bottom of the fruit.

Can the puree be frozen?

Pureed mango can be frozen for up to 3 months. Perfect if you want to keep some handy for adding some extra flavour and glisten to your next fruit salad! It’s also a great way to use up fruit that is going over-ripe.

Freeze in a freezer-proof container, or you can even make small portions in an ice cube tray. Defrost and stir well before using.

Substitutions

You can make this salad from pretty much any fruit or berries that take your fancy. Some great inclusions are raspberries, grapes, other varieties of melon (such as watermelon), oranges, blackberries or blueberries. Use your imagination!

For the puree, mango works particularly well for this because its flesh is quite thick. It won’t work with all fruits as the water content of some, such as oranges, would result in more of a juice than a puree. However, there are some fruits that can work well here such as papaya. You could also try strawberries as they have a firmer flesh.

How to make it

This mango pulp fruit salad is ridiculously easy to make. Simply remove the flesh from the mango (instructions above), and use a food processor or blender to puree. Cut the remaining fruit into uniform pieces and then stir through the mango puree to coat. Serve in fancy bowls with some yogurt or cream and mint leaves to garnish.

How to steps - blend mango, chop fruit then mix together

Are you looking for other great fruit-based recipes? Try this sugarfree watermelon granita, or this simply beautiful sorbet filled grapefruit.

Products that work well for this recipe: